Ingredients
½ cup barley, cooked
½ cup freekeh, cooked
1 beetroot, steamed then peeled and diced
½ cup pumpkin, steamed and diced
1 cob corn, steamed then kernels removed
½ cup mixed fresh herbs, chopped
2 tbls toasted sunflower seeds, sprinkled with 1 tsp tamari
1 tsp sumac
1 lemon, juiced
1 tsp balsamic vinegar
Method
Method
In a large bowl toss all ingredients together except the beetroot. Transfer to a serving dish and sprinkle beetroot over the top, serve warm or room temperature.
